Nov 18, 2014 (Follow-up)

• Proper hot holding temperatures
  Hot food item(s) held at improper temperature(s). (Corrected On Site)
• Contamination prevented during food preparation, storage, & display
  Foods stored in the construction area where they would be exposed to dust contamination. (Corrected On Site)
• Single-use/single-service articles: properly stored & used
  Single use carryout boxes stored in a the back kitchen, which has been under construction, and hence exposed dust contamination. (Corrected On Site)

Nov 13, 2014 (Complaint)

• Management awareness; policy present
  The establishment does not have an employee health policy or can not provide proof of policy. No signed employee interview and reporting forms exist regarding the prevention of the transmission of diseases through food by infected food employees. Note: Employee health forms have been given to the manager during inspection. (Corrected On Site)
• Proper eating, tasting, drinking, or tobacco use
  Employee observed eating food in the kitchen area. (Corrected On Site)
• Adequate handwashing sinks properly supplied and accessible
  Hand washing sink has been blocked with large chopping board. (Corrected On Site)
• Adequate handwashing sinks properly supplied and accessible
  No paper towel provided at the hand washing sink next to the 3-compartment sink. (Corrected On Site)
• Adequate handwashing sinks properly supplied and accessible
  Food contact surfaces stored inside the hand washing sink. (Corrected On Site)
• Food-contact surfaces: cleaned & sanitized
  Unclean food-contact surfaces (chopping boards, potato slicer, pans, knives, coffee pots, etc). (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper cooking time and temperatures
  Raw (bourbon) chicken not cooked to the required minimum temperature (165 degree F or above for 15 seconds). (Corrected On Site)
• Proper cold holding temperatures
  Cold food items (chicken, noodles, rice, nuggets, cut vegetables) held at improper temperature(s). (Corrected On Site)
• Proper date marking & disposition
  Ready-to-eat foods were not date marked while being stored in refrigerators. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Toxic substances properly identified, stored, used
  Toxic chemicals stored on metal shelf together with food contact surfaces inside the kitchen. (Corrected On Site)
• Proper cooling methods used; adequate equipment for temperature control
  Improper cooling of potentially hazardous foods (such as chicken, rice, cut vegetables, etc) observed during inspection. (Corrected On Site)
• Approved thawing methods used
  Frozen shrimp being thawed at room temperature in standing water. (Corrected On Site)
• Food properly labeled; original container
  Working containers not labeled. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Insects, rodents, & animals not present
  No professional pest extermination service contract or invoice available at site during inspection. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Contamination prevented during food preparation, storage, & display
  Foods stored in uncovered containers over counter tops and inside refrigerators . (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Personal cleanliness
  Employees hands were not clean and their fingernails not trimmed short. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Wiping cloths: properly used & stored
  Wiping cloths not stored in sanitizing solution when they were not actively being used. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• In-use utensils: properly stored
  Tongs, spoons, etc stored in standing water at room temperature when they were not actively being used or during pauses in food preparation. (Corrected On Site)
• Utensils, equipment & linens: properly stored, dried, & handled
  Knives stored in seams between edges of food preparation tables and refrigerators; cutting boards stored on floor, cleaned food contact surfaces have been improperly stored and hence to they have been exposed to contaminants. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Single-use/single-service articles: properly stored & used
  Single use forks, knives and spoons displayed on the customer self-serve counter area in a manner that doesn't prevent contamination by customers' hands. (Corrected On Site)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  Plastic gaskets for the doors of the reach-in refrigerators at the cook line not in good repair. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Warewashing facilities: installed, maintained, & used; test strips
  No chemical test strips provided to measure the concentration of sanitizing solution(s). (CORRECT VIOLATION WITH 45 CALENDAR DAYS)
• Nonfood-contact surfaces clean
  Dust, grease and food residues accumulated on shelving units, sides and legs of food preparation tables and reach-in refrigerators. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Plumbing installed; proper backflow devices
  No air gap provided between the spray hose (water supply line) and flood level of the 3-compartment sink. Spray hose was laying on the drain board of the 3-compartment sink. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Adequate ventilation & lighting; designated areas used
  Cooking is being done under unfinished (missing filter) exhaust hood in the back kitchen that is still under construction.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)

Sep 04, 2014 (Follow-up)

Aug 15, 2014 (Restoration)

• Sewage & waste water properly disposed
  Garbage disposal is installed directly connected to one of the compartments of the 3-compartment sink. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS PER R. SUDLER)

Aug 14, 2014 (Complaint)

• Hands clean and properly washed
  Food employees not obsreved washing hands between tasks.
• Adequate handwashing sinks properly supplied and accessible
  No paper towels at handwashing sink in the toilet room.
• Food separated and protected
  Raw meats and seafood observed stored above ready to eat foods, and unprotected during storage.
• Food-contact surfaces: cleaned & sanitized
  Observed not sanitizing dishes after cleaning.
• Proper cooling time & temperatures
  Cooked chicken observed cooling at room temperature outside of allowed parameters.
• Proper cold holding temperatures
  Cold food item(s) held at improper temperature(s).
• Proper date marking & disposition
  Prepared ready-to-eat foods stored under referigeration not properly date marked.
• Toxic substances properly identified, stored, used
  Unlabeled bottle of cleaning solution observed in the kitchen area.
• Proper cooling methods used; adequate equipment for temperature control
  Walk-in referigarator is in disrepair (is not maintaining proper cold holding temperature).
• Proper cooling methods used; adequate equipment for temperature control
  Chicken obsreved cooling out at room temperature.
• Approved thawing methods used
  Shrimp observed thawing at room temperature.
• Wiping cloths: properly used & stored
  Wiping cloth(s) stored on counter(s) and not in sanitizing solution.
• In-use utensils: properly stored
  Knives/utensils observed stored between equipment during pauses in service. (Corrected On Site)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  Cutting boards observed worn with stains and grooves throughout.
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  Grocery bags used to store open food inside of the reach-in freezer.
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  Shelves in the kitchen near the cooking area observed lined with cardboard.
• Warewashing facilities: installed, maintained, & used; test strips
  No chemical test strips provided to measure the concentration of sanitizing solution(s).
• Nonfood-contact surfaces clean
  Outside surfaces of the refrigeration units, shelves, food containers, and other surfaces observed unclean.
• Plumbing installed; proper backflow devices
  Inadequate air gap observed at the pipe leading to the floor drain underneath the 3-compartment sink.
• Sewage & waste water properly disposed
  Garbage disposal is installed in the sanitizing compartment of the 3-compartment sink, and not in the drain board or its own compartment.

Aug 27, 2013 (Follow-up)

Aug 13, 2013 (Complaint)

• Adequate handwashing sinks properly supplied and accessible
  Food debris is accumulating on the handwashing sink near the service line. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food separated and protected
  Bok choi lettuce is stored adjacent to raw beef and raw shrimp in the walk-in refrigerator. (Corrected On Site)
• Food separated and protected
  Cut vegetables are uncovered in the walk-in refrigerator. (Corrected On Site)
• Proper hot holding temperatures
  Baked chicken is held at an improper temperature on the steam table. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper cold holding temperatures
  Baked chicken is sitting in a pan under a table in the rear of the establishment. Sliced tomatoes are held at an improper temperature in the sandwich prep refrigerator. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Food properly labeled; original container
  There is an unlabeled plastic bin of supposedly corn starch adjacent to the walk-in refrigerator. (Corrected On Site)
• Insects, rodents, & animals not present
  The metal rear inner door has large openings that do not prevent the entry of pests. A screen should be installed if the establishment intends to keep the door open for ventilation. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Insects, rodents, & animals not present
  There is an opening in the ceiling between the fire suppression units. There is a gap beneath the metal rear inner door. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Contamination prevented during food preparation, storage, & display
  Cases of canned foods are stored on the floor in the rear of the establishment. (Corrected On Site)
• Single-use/single-service articles: properly stored & used
  Plastic soy sauce buckets and plastic tofu buckets are reused to store and hold various food items other than soy sauce and tofu. All of the used plastic buckets should be discarded. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Single-use/single-service articles: properly stored & used
  Cases of disposable containers are stored on the floor in the rear of the establishment. (Corrected On Site)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  The cutting boards have numerous scratches and are chipped on the edges. Both of the cutting boards are discolored. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Warewashing facilities: installed, maintained, & used; test strips
  There are no chemical test strips available to measure the concentration of chlorine sanitizing solutions. (CORRECT VIOLATION WITH 45 CALENDAR DAYS)
• Nonfood-contact surfaces clean
  Food debris is accumulating on the walk-in refrigerator shelving units. Grease is accumulating under the ventilation hood. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Garbage & refuse properly disposed, facilities maintained
  The establishment's most recent pest control service invoice is not available. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Adequate ventilation & lighting; designated areas used
  The ceiling light tubes above the long prep tables in the rear of the establishment are unshielded. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Adequate ventilation & lighting; designated areas used
  There is no light (blown bulbs) in the reach-in refrigerator and reach-in freezer. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Jun 14, 2013 (Complaint)

• Proper date marking & disposition
  NO LABELS ON R.T.E FOODS IN WALK IN INITS 1. PREP DATES 2 PULL OFF DATES (Corrected On Site)
• Contamination prevented during food preparation, storage, & display
  STORAGE OF ICE SCOOP ON A DIRTY SURFACE (Corrected On Site)
• Wiping cloths: properly used & stored
  NO SANITIZING SOLUTION FOR WIPING CLOTHS (Corrected On Site)

Mar 27, 2013 (Routine)

• Food separated and protected
  PREPARED FOOD EXPOSED IN REFRIGERATER; DIFFERENT MEAT ONLY SEPARATED BY GROCERY BAG IN FREEZER. (Corrected On Site)
• Food-contact surfaces: cleaned & sanitized
  CUTTING BOARD AT SALAD SATATION HAS DEEP CREVICES. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper hot holding temperatures
  HOT FOOD ARE OUT OF TEMPERATURE. (SHOULD BE KEPT >140degrees) (Corrected On Site)
• Proper date marking & disposition
  PREPARED FOOD IN REFRIGERATER NOT LABELLED AND DATED. (Corrected On Site)
• Physical facilities: installed, maintained, & clean
  CONSTRUCTION DEBRIS IN BASEMENT.

Nov 01, 2012 (Follow-up)

• Contamination prevented during food preparation, storage, & display
  Processing sheetpan of noodles on top of waste container.(moved sheet pan to work table) (Corrected On Site)
• Sewage & waste water properly disposed
  Continue to install the garbage disposal in the drain board portion of the 3 compartment sink.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Oct 25, 2012 (Complaint)

• Adequate handwashing sinks properly supplied and accessible
  There is no handwashing signage at the handwashing sinks. (Corrected On Site)
• Adequate handwashing sinks properly supplied and accessible
  The handwashing sink adjacent to the 3-compartment sink is blocked by a stack of buckets; gloves and a scoop are in the handwashing sink. (Corrected On Site)
• Adequate handwashing sinks properly supplied and accessible
  The handwashing sink adjacent to the 3-compartment sink is unclean; crud is built up on top of the unit. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Adequate handwashing sinks properly supplied and accessible
  There are no paper towels at the handwashing sink at the service line and the handwashing sink adjacent to the 3-compartment sink. (Corrected On Site)
• Food separated and protected
  There is uncovered chicken and uncovered raw vegetable in the walk-in refrigerator. (Corrected On Site)
• Food separated and protected
  Raw shell eggs are stored on top of fried rice and pepper chicken is stored above noodles and raw vegetables in the walk-in refrigerator. (Corrected On Site)
• Food-contact surfaces: cleaned & sanitized
  The bottom of the reach-in freezer is unclean. There is a buildup of food debris on the walk-in refrigerator shelves. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Food-contact surfaces: cleaned & sanitized
  An employee improperly washed a pan then used it without sanitizing it. (Corrected On Site)
• Food-contact surfaces: cleaned & sanitized
  There is mold on the ice maker's metal drip panel. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Proper hot holding temperatures
  The fried chicken in the hot holding display unit and above the deep fryers are held at improper temperatures. (Corrected On Site)
• Proper cold holding temperatures
  Cold food items in the walk-in refrigerator are held at improper temperatures. (Corrected On Site)
• Toxic substances properly identified, stored, used
  There are two (2) unlabeled plastic plastic spray bottles of cleaning solutions in the kitchen. (Corrected On Site)
• Thermometers provided & accurate
  There is no thermometer in the coffin style freezer. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Insects, rodents, & animals not present
  There is a gap around the rear screen door; the outer door is open for ventilation. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Insects, rodents, & animals not present
  No pest control service invoice is available. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Personal cleanliness
  The employee cutting the broccoli is wearing a watch on his wrist. (Corrected On Site)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  One cutting board is splitting at the seams; another cutting board is discolored and has grooves. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Warewashing facilities: installed, maintained, & used; test strips
  There are no chlorine test strips to measure sanitizing solution concentration. (CORRECT VIOLATION WITH 45 CALENDAR DAYS)
• Warewashing facilities: installed, maintained, & used; test strips
  An employee did not rinse an improperly washed pot in rinse water; no rinse water is set up in the rinse water compartment. (Corrected On Site)
• Nonfood-contact surfaces clean
  Grease droplets are accumulating on the ventilation hood; also there is grease accumulation on the wires under the ventilation hood. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Sewage & waste water properly disposed
  The garbage disposal unit is directly connected to the 3-compartment sink's drain. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  The walk-in refrigerator floor is deteriorating. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  Old equipment that is no longer in used is stored outside in the rear of the establishment; tires are also stored outside. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  The wooden storage shelves in the rear of the establishment are unclean. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Adequate ventilation & lighting; designated areas used
  There is no lighting (blown bulb) in the reach-in freezer. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Oct 03, 2012 (Routine)

• Management awareness; policy present
  The establishment does not have an employee health policy or can not provide proof of policy. No signed employee interview and reporting forms exist regarding the prevention of the transmission of diseases through food by infected food employees.(issued) (Corrected On Site)
• Hands clean and properly washed
  Employees were not washing their hands.(hands washed) (Corrected On Site)
• Food properly labeled; original container
  Working containers of prepared food stored in the walk-in refrigerator were not labeled. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Personal cleanliness
  All employees were not wearing hair restraints.(worn) (Corrected On Site)
• Wiping cloths: properly used & stored
  Wiping cloth(s) stored on counter(s) and not in sanitizing solution.(put in a sanitizing solution) (Corrected On Site)
• In-use utensils: properly stored
  Knives were stored in between the seams of working tables.(removed) (Corrected On Site)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  Cutting boards needed resurfacing, cleaning, sanitizing or replacing.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  The walls needed cleaning, especially at the license display area.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Adequate ventilation & lighting; designated areas used
  Blown bulb (inadequate lighting) above the prep area.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Feb 17, 2012 (Follow-up)

Jan 26, 2012 (Routine)

• Management awareness; policy present
  The establishment does not have an employee health policy or can not provide proof of policy. No signed employee interview and reporting forms exist regarding the prevention of the transmission of diseases through food by infected food employees. (Corrected On Site)
• Food properly labeled; original container
  Containers of ingredients at the cooks stattion were not labeled.(labeled) (Corrected On Site)
• In-use utensils: properly stored
  A tin can was used to store utensils.(can discarded). Knives were stored between equiptment.(removed) (Corrected On Site)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  The spoon used in the ingredients at the cooks station needed cleaning.(replaced) (Corrected On Site)
• Warewashing facilities: installed, maintained, & used; test strips
  No chemical test strips provided to measure the concentration of sanitizing solution(s).(CORRECT VIOLATION WITH 45 CALENDAR DAYS)
• Nonfood-contact surfaces clean
  The stainless shelf holding utensils needed cleaning.(cleaned) (Corrected On Site)